Monday, October 14, 2013

Sriracha Barbecue Sauce

A couple months back, Mr Minx and I had a scrumptious meal at PABU, in Harbor East. We basically ate the special Satori prix fixe menu, with an added sashimi course. One of the non-fish courses consisted of two crisp, red chili-glazed chicken wings, and one Berkshire pork baby back rib with a not-too-sweet chili garlic sauce. The rib was tender and juicy, and the sauce added just enough heat and messiness.

When an opportunity to make baby back ribs presented itself, I attempted my own version of the barbecue sauce from PABU. It would be great on chicken and brisket as well as pork.

Sriracha Barbecue Sauce

3 T brown sugar
2 T Sriracha (or more, to taste)
3 T white miso
1 T soy sauce
2 T rice wine vinegar
1 T tomato paste
1 large clove garlic, minced
3 cloves black garlic, minced
1/2 teaspoon ground ginger
1 cup pork or chicken stock
1 T toasted sesame oil

Combine first nine ingredients in a sauce pot over medium heat and stir with until the sugar is melted and the miso and tomato paste have been amalgamated into the mix. Stir in the chicken stock and cook until the mixture thickens into a barbecue sauce consistency, about five minutes. Remove from heat, stir in sesame oil, and allow to cool.

When cool, transfer sauce to a squeeze bottle. Refrigerate until ready to use.

Makes about 1 cup.

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